Pork Loin BBQ

This is how I get my BBQ fix during the cold winter months. No grill needed. It even has the smoke flavor from the paprika.

Spice Rub
 2 tsp Chili powder
 2 tsp Smoked paprika
 2 tsp Ground cumin
 1 tsp Garlic powder
 1 tsp Onion powder
 1 tsp Morton's Lite Salt
 ½ tsp Ground pepper
Main
 4 cups Creamy Coleslaw RecipeSearch under coleslaw
 16 oz Lean pork filetWe are making 4 servings, so use the amount for your plan.
 8 Slices of 50 cal. or less breadToasted
 ¼ cup water

1

Mix spice rub together.

2

Cut pork loin into four 4oz. pieces. (or use portions sizes that your plan calls for).

3

Gently rub spices all over all four pieces and refrigerate at least four hours or over night.

4

Pre-Heat oven to 350 degrees.

5

Remove pork from refrigerator and place on a large sheet of Heavy Duty aluminum foil.

6

Pull up sides of foil and add water over the pork.

7

Fold all sides of foil to seal and make a pouch.

8

Place on a sheet pan and into the oven for 1 hour and 15 minutes.

9

Remove and let rest for 10 minutes

10

Open foil and carefully drain liquid out into a bowl.

11

Place slices of toast on a plate and cover each with 1/2 cup of the creamy coleslaw.

12

Cut each piece of pork into 4 slices and lay on top of the coleslaw.

13

Drizzle some of the leftover cooking liquid onto the pork and serve.

14

This recipe makes 4 servings

Count each as: 1 protein- 1 veggie- 1 starch- 1 fat